Summer is salad season. Its the time of the year when we try to serve up a cool dinner with as little effort as possible. This recipe uses the stovetop to crisp up croutons, (with a secret ingredient), or you can pop them in the oven – but that’s the only heat involved. The rest is crisp lettuce, seasonal veggies and a delicious, easy dressing! We think you’ll be making this salad again and again.
Dried oregano provides a pop of herbal flavor to this salad. Oregano is one of the herbs that we use both dried and fresh in the healthy kitchen. We love oregano! It can be used to help treat respiratory tract disorders, gastrointestinal (GI) disorders, menstrual cramps, and urinary tract disorders. It is packed with fiber so despite its small size, it really helps your gut. Did you know this fantastic herb has calcium, iron, and manganese in it? Enjoy this yummy Greek salad with all the health benefits.
NOT Your Average Greek Salad
- 1 Tin Sardines – YES Sardines. You are going to have to trust us on this one…
- 3 TB Olive, Grapeseed or Canola Oil
- 3 TB Extra Virgin Olive Oil
- 6 Slices Whole Wheat Bread, Cubed
- 4 Cups Baby or Shredded Kale
- 3 TB Lemon Juice
- 2 TB Red Wine Vinegar
- 1 Tsp Grated Garlic
- 2 Tsp Dried Oregano
- ½ Tsp Each Sea Salt and Pepper
- ¼ Tsp Red Pepper Flakes
- 2 Tsp Dijon Mustard
- 3 Large Tomatoes, Chopped
- 1 Large English Cucumber, Chopped
- ½ Cup Crumbled Feta
- ¼ Cup Thinly Sliced Red Onion
- ¼ Cup Chopped Kalamata olives
- 4 Cups Shredded Romaine
Make the croutons by placing the sardines and 3 TB oil in a large sauté pan. Break up the sardines and heat them with the oil until they melt together. Add in the cubed bread, and stir until well coated. Place the croutons on an aluminum foil lined or parchment lined sheet pan, and toast in a 375F oven until crispy golden brown about 20 – 20 minutes.
To make the dressing, whisk the lemon juice, vinegar, extra virgin oil, garlic, oregano, salt, pepper, red pepper flakes and mustard together in a small bowl until well combined. Taste for seasoning and add additional oil or vinegar, as you desire. Place the tomatoes, cucumber, feta, onion, olives, lettuce and kale together in a large bowl. Gently toss to combine. Drizzle the dressing over all, and top with croutons.